NDLI: Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

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Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	McSweeney, Matthew B. Duizer, Lisa M. Seetharaman, Koushik Dan Ramdath, D.
Description	Country affiliation: Canada Author Affiliation: McSweeney MB ( School of Nutrition and Dietetics, Acadia Univ, Wolfville, Nova Scotia, Canada.); Duizer LM ( Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada.); Seetharaman K ( Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada.); Dan Ramdath D ( Department of Food Science, Univ. of Guelph, Guelph, Ontario, Canada.)
Abstract	There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides.
File Format	HTM / HTML
ISSN	00221147
Issue Number	5
Journal	Journal of Food Science
Volume Number	81
e-ISSN	17503841
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-05-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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